Between the Pine and Perennial Shop are teaming up this week for a GIVEAWAY! Simply follow this link to enter for your chance to win a one-of-a-kind necklace!! I am so excited about this because my sweet friend Mary Lou makes these beautiful necklaces by hand. They go well with all outfits, and who doesn’t want to support a small business?! You can check out her incredible shop here.
A couple weeks ago, Drew and I adventured to the mountains, necklace and cinnamon rolls in hand, for a winter wonderland picnic. We had no idea where we were going, but we hopped in the car and headed towards the mountains. I love days like this, ones where you escape reality and intentionally do what you love. We found a beautiful campground next to a river and bundled up for our picnic. And you want to know the best part? After a 2-hour drive, the cinnamon rolls were still warm (shout out to the cast iron skillet)!!!
So here’s the deal. I love cinnamon rolls but used to never make them because who has time to let the dough rise for hours on end? After many attempts, I created this recipe for the days you want nothing more than warm cinnamon rolls for you and your friends to gather around. They take less than 90 minutes to make, and even less time to eat. Go ahead and try them out for yourself! Even better- grab a blanket, coffee, your favorite person to adventure with, and find the perfect place for your own picnic. Enjoy!
90 Minute Cinnamon Rolls
prep: 60-70 min
bake: 20 min
total: 90 min or less
special equipment: cast iron skillet, stand mixer (optional)
1/3 cup butter, melted
1/2 cup sugar
1 cup milk
1 packet instand yeast (2 1/4 tsp)
1 cup whole wheat flour
2 2/3 cups all-purpose flour
1/3 cup butter, melted
1/3 cup brown sugar
1/3 cup sugar
2 TBSP cinnamon
3 oz cream cheese
5 tbsp butter, softened
1 tsp vanilla
2 tbsp milk
1/4 tsp salt
1 1/2 cups confectioners sugar (powdered sugar)
in the stand mixer mixing bowl, add the eggs, melted butter, and sugar
heat the milk in the microwave until it is hot to the touch. add the yeast and let it sit for 5 min. it should foam on the top!
once the 5 min is up, add the milk + yeast to the mixing bowl and mix ingredients until combined
add the whole wheat flour and mix until combined
stop the mixer, and change to a dough hook if you have one
slowly add the all-purpose flour. once all flour has been added, knead for 3-5 minutes
let the dough rest for 10 minutes
while the dough is resting, make the filling (simply add all ingredients together and stir) and set to the side.
preheat the oven to 200 F
on a clean, floured surface, roll out the dough into a large rectangle. (12×9 inch or larger, your preference!)
using a spatula, spread the filing on the dough until all of the dough is covered. roll the dough up long ways
using a knife, cut the sides off and then cut the rest of the dough in 10-12 pieces. place the pieces in an oiled cast iron skillet
turn the oven OFF, and place the cinnamon rolls in the oven for 25 minutes
after the 25 minutes are up, turn the oven back on to 325 and set the timer to 20 min. (do not take the cinnamon rolls our of the oven to preheat the oven, just leave them in there!)
while the cinnamon rolls are baking, make the frosting (simply add all the ingredients together and stir until combined!) you can do this by hand our in your mixer (i recommend using the mixer)
cook the cinnamon rolls until golden brown and ice once cinnamon rolls come out of the oven. BOOM, you have the best cinnamon rolls. enjoy!
these are best when they come right out of the oven